Put the leeks and mushrooms in a sauce pan with 1/2 cup of water. Cook over medium heat, stirring occasionally, for 5 minutes to soften the vegetables. Add the oregano,sage, soy sauce, wine, and 3 cups of water. Bring to a boil, reduce to a simmer and cook, uncovered, and stirring occasionally, for 8 minutes.

In a small bowl, stir the cornstarch with 1/4 cup of cold water to dissolve it. Add the cornstarch mixture to the sauce, stirring constantly. Continue to stir the sauce over the medium heat until it boils and thickens slightly.

Recipe by Mary McDougall, www.drmcdougall.com